#165 Summer Energy Meals | Meat Miso Bowl, Unagi & Pineapple Cake

Featuring a hearty meat miso rice bowl, sticky and refreshing udon, my favorite bánh mì, Stir-fried gizzards with plenty of garlic, and more 😋
I’m filling up on flavorful, energy-boosting meals to enjoy the summer and make the most of the hot season ahead ✨

[Udon with Molokhia & Pork]
Udon noodles (dried recommended): 100 g
Molokhia: 1/2 bunch
Thinly sliced pork (for shabu-shabu): 50 g
Shredded nori: as needed
Wasabi: as needed
Mentsuyu (diluted to dipping sauce strength): 250 ml

[Honey Salt Lemonade Base]
Lemons: 3 (about 150 g after peeling)
Coarse salt: 5 g
Honey: 100 g

[Chicken Liver Confit]
Chicken liver: 4 pieces (about 150–200 g)
Garlic: 2 cloves
Red chili pepper: 1
Rosemary: 1 sprig
Coarse salt: 1/4 tsp
Olive oil: 50–100 ml (enough to cover)

[Accordion-Cut Cucumber with Myoga & Green Onion Sauce]
Cucumbers: 2
Myoga ginger: 1
2% saltwater: as needed
Green onions: about 4
Salt and pepper: a little
Rice vinegar: 2 tsp
Chicken stock powder: 1 tsp
Toasted sesame seeds: 1 tsp
Sesame oil: 1 tbsp

[Chilled Soy Milk Miso Soup with Molokhia & Firm Tofu]
Molokhia: 1/2 bunch
Firm tofu: 100 g
Dried wakame: 1 handful
Granulated dashi stock: 2 tsp
Miso: 1 tbsp
Boiling water: 50 ml
Soy milk: 350 ml

[Cherry Tomatoes with Shiso Miso]
Cherry tomatoes: about 20
Green shiso leaves: 4
Salt: a little
White miso: 1 tbsp

[Nira Meat Miso with Cashews]
Cashews: 1/2 cup
Ground pork: 250 g
Nira garlic chives: 8 stalks
Garlic: 2 cloves
Gochujang: 2/3 tbsp
Sake: 1 tbsp
Soy sauce: 1 tbsp
Oyster sauce: 2 tsp
Salt and pepper: a little
Sesame oil: as needed

[Curry Nanban-Style Marinated Pork & Shishito Peppers]
Pork loin block: 300 g
Salt and pepper: a little
Potato starch: as needed
Shishito peppers: about 16
Frying oil: as needed

Onion: 1/4 large
Carrot: 1/3 large
Red chili pepper: 1
Dashi stock: 100 ml
Mirin: 100 ml
Rice vinegar: 100 ml
Soy sauce: 100 ml

Garam masala: 2 tsp
Turmeric powder: 1 tsp
Paprika powder: 1/2 tsp
Chili powder: a little

Alternatively, use 3–4 tsp of your favorite curry powder.

[Stir-Fried Tofu Finished with Butter]
Firm tofu: 130 g (drain overnight)
Onion: 1/4
Green peppers: 2
Peeled shrimp: 70 g
Egg: 1
Sugar: 1 tsp
Soy sauce: 1 tbsp
Butter: 10 g

[Japanese Daikon & Carrot Salad with an Asian Twist]
Daikon radish: about 5 cm
Carrot: 1/3
Salt: a little
Sugar: 1/2 tsp
Rice vinegar: 2 tsp
Fish sauce: 1 tsp

[Pineapple Cakes]
Pineapple Filling
Pineapple: 300 g
Lemon juice: from 1/2 lemon
Sugar: 150 g
Salt: a pinch

Pastry
Cake flour: 200 g
Powdered sugar: 50 g
Salt: a pinch
Unsalted butter: 60 g
Coconut oil: 40 g
Egg: 1

[Korean-Style Shio Koji Dressing]
Shio koji: 2 tbsp
Grated garlic: 1 clove
Apple cider vinegar: 1 tbsp
Soy sauce: 1/2 tbsp
Black pepper: as needed
Sesame oil: 3 tbsp

[Shabu-Shabu Pork & Green Peppers with Grated Daikon and Mentsuyu]
Shabu-shabu pork: 6 slices
Green peppers: 2
Grated daikon: as needed
Tenkasu (tempura flakes): as needed
Mentsuyu: as needed

[Garlic-Stir-Fried Gizzards with Green Chili Peppers]
Chicken gizzards: 8
Garlic: 6 cloves
Green chili peppers: 3
Salt and pepper: a little
Sesame oil: as needed
Lemon: 2 wedges

[Simmered Shrimp & Cucumbers with Ume]
Peeled shrimp: 10
Cucumbers: 3–4
Water: 500 ml
Chicken stock powder: 1 tbsp
Sake: 1 tbsp
Mirin: 1 tbsp
Salt: a little
Umeboshi: 1–2

[Sake-Steamed Edamame]
Edamame: 1 bag (250 g)
Sake: 2 tbsp
Salt: 1/2 tsp

[Unagi Tataki-Style]
Grilled eel (unagi kabayaki): 2 fillets
Green onions: 2
Green shiso leaves: 3
Myoga ginger: 1
Sansho berries: 1 tbsp
Shredded nori: as needed
Wasabi: as needed

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